What's the taste of crispy fish? How to cook a good meal?

The main ingredients of crispy fish: some wild crucian carp (or crucian carp cultured in running water with little feed).

Seasoning materials: 2 green onions, a small piece of ginger, a few cloves of garlic, a handful of dried peppers, 2 star anise, 2 pieces of fragrant leaves, 1 small piece of cinnamon, proper amount of cooking wine, a few teaspoons of rice vinegar, a teaspoon of sugar, a little soy sauce, a teaspoon of salt, a teaspoon of chicken essence and a proper amount of vegetable oil.

Production process:

L 1, clean up the scales of crucian carp, then clean up the internal organs in the stomach, buckle the gills and clean up the black membrane. Carassius auratus had better be cleaned and drained of excess water. L 2, wash the onion and ginger, cut the onion into sections, cut the ginger into large pieces, and slice the garlic. L 3. Pour a little cooking wine into the crucian carp, add a few onions and a few slices of ginger, marinate for 10 minute, take out the crucian carp, add a little corn starch, and stir well again. L 4, from the pot, add the right amount of vegetable oil, fry on low heat, add the crucian carp and fry until both sides are golden, and the crucian carp meat is fried. L 5。 Heat the oil in the pan, add a little onion, ginger slices, garlic slices and dried chili to stir-fry, add a little cooking wine, a few teaspoons of rice vinegar and a teaspoon of white sugar to stir-fry, then add 2 star anises, 2 fragrant leaves and 1 small piece of cinnamon into the pan and continue to stir-fry. It's best to add a little soy sauce to simmer and turn off the heat. L 6, put the crucian carp into the pot and cook for 2 hours, then ignite and boil again, add a spoonful of salt and a spoonful of chicken essence and cook for 2 hours. After collecting the juice, take the crucian carp out of the pot and put it on a plate. Let it cool and serve. A crispy fish with delicious taste, soft and rotten fish and crisp fish bones is ready. Don't eat crispy fish before it is cold, it will rot easily, but it won't when it is cold. Wild crucian carp bones are thin and many, which will become very crisp after frying and stewing, and it will be very crisp and refreshing when eating. So what cooking skills will be used to make this crispy fish delicious?

Cooking tips ①: To make crispy fish, you must use wild crucian carp or crucian carp fed by running water. This kind of crucian carp grows naturally because of its large activity. After exercise, the bones will be harder and more brittle after frying. Crucian carp fed with feed can't make this taste. ②: Crucian carp must be cleaned, especially the scales on the surface, because it needs to be fried later, so as not to affect the taste of the fish. ③ After the fish is fried, the fishy smell can be removed, and then a small amount of corn starch can be added, so that the meat quality of crucian carp will be fried older and the stewed fish will be more delicious. This is a trick that many people don't know. (4) when frying fish, pay attention to avoid water to prevent frying oil. ⑤: Stir-fry the ingredients with a small fire, and try to stir-fry the taste inside the ingredients. It will smell better when boiled. ⑥: After the ingredients are cooked, soak the fried crucian carp first, which will be more tasty, then add more water at one time and stew for several hours. Crispy fish will be more delicious. The trick of soaking first and then boring is also unknown to many people, because many people stew directly, which tastes bad, but this place is wrong. ⑦: After stewing, this dish should not be eaten hot. It is best to eat it cold. So strictly speaking, crispy fish is an authentic cold dish.